Chocolate Chip Cookie Sundae Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Position racks in the middle of the oven.

Cream butter and sugars

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter with the granulated sugar and light brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add eggs and vanilla

Add the eggs one at a time, beating briefly after each addition until incorporated. Scrape down the bowl and mix in the vanilla extract.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. If using oats, stir them into the dry mix.

Mix dough

With the mixer on low speed, add the dry ingredients to the butter mixture in two additions, mixing until just combined. Fold in the semi-sweet chocolate chips and coarsely chopped pecans by hand with a spatula to avoid overworking the dough.

Portion cookies

Using a large cookie scoop (about 3.5 tablespoons) or a 1/4-cup measure, portion dough into 6 even mounds on the prepared baking sheets. If you want bakery-style thick cookies, chill the scooped dough in the refrigerator for 20–30 minutes before baking.

Bake

Bake one sheet at a time in the preheated oven for 12–15 minutes, or until edges are golden brown and centers still look slightly undercooked — this ensures a soft, gooey center. Rotate the sheet halfway through baking for even color.

Cool slightly

Remove cookies from oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Cookies should still be warm when assembling the sundaes.

Warm sauces (optional): If your hot fudge or caramel are cold or thick, warm them briefly in the microwave in 10–15 second bursts until pourable but not piping hot (about 20–30 seconds total depending on amount). Stir smooth.

Prepare serving bowls: Place one warm cookie on the base of each serving bowl or dessert plate. For an elevated presentation, split the cookie in half horizontally and place the bottom half on the plate.

Add ice cream: Top each warm cookie with 1/4 to 1/2 cup (about 1 to 2 scoops) of vanilla ice cream. If you split the cookie, place ice cream between the halves or on top of the bottom half.

Sauce generously: Drizzle about 2–3 tablespoons of hot fudge over the ice cream and about 1–2 tablespoons of caramel sauce. Adjust to taste.

Finish with toppings: Add a dollop (about 2 tablespoons) of whipped cream, sprinkle the chopped pecans or extra chocolate chips on top, and finish with a light pinch (a few flakes) of coarse sea salt if desired.

Serve immediately: Serve the sundae while the cookie is still warm so the ice cream melts slightly into the cookie and sauces. Provide a spoon and enjoy.